American-style squid

American-style squid


  • 1 kg of squid
  • 4 tomatoes
  • 3 cloves of garlic
  • 1 bouquet garni (parsley, thyme, bay leaf)
  • 15g butter
  • 3 tbsp. oil soup
  • 2 tbsp. teaspoon tomato paste
  • 25 cl of dry white wine
  • 1 liqueur glass of cognac
  • a hint of cayenne pepper
  • fine salt, freshly ground pepper


  • First, clean the squid thoroughly: empty them and wash them under cold water.
  • Cut the squid into strips and drain them on absorbent paper.
  • Heat the butter and oil in a sauté pan and sauté the calamari over medium heat for a few minutes, stirring with a wooden spatula.
  • Boil the tomatoes for 1 min in simmering water, peel them and crush them.
  • Once the squids have browned, add the tomatoes and cook for 20 minutes. Add salt and pepper.
  • After 20 minutes, wet with the white wine and sprinkle with cognac. Then add the tomato paste and flavor with the bouquet garni and the garlic cloves (peeled and crushed).
  • Season with a hint of cayenne pepper (be careful not to add too much, it would be too spicy).
  • Simmer everything, covered, for 45 minutes.
  • At the end of this time, remove the cover and continue cooking the American-style calamari over low heat for a few minutes, until the sauce has reduced sufficiently (it should not be too runny, by removing the cover. the excess liquid will evaporate).
  • Serve your American-style calamari in a deep dish, and serve them with white rice.

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